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  • Letter to the Editor
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Letter

Testing the glycaemic index of foods: in vivo, not in vitro

European Journal of Clinical Nutrition volume 58, pages 700–701 (2004)Cite this article

The glycaemic index (GI) of foods is receiving increasing coverage in medical and nutrition literature and food manufacturers are showing interest in determining and publicising the GI values of their products. Although an extensive international table of GI values for foods was recently published (Foster-Powell et al, 2002), the need for continued testing and product development is evident. In particular, the wider implementation of a low-GI diet will depend on the identification of low-GI foods using standardised in vivo methodology (FAO/WHO expert consultation, 1998). Research evidence to date confirms that the GI values of foods cannot be accurately predicted from their ingredients, nutrient composition or preparation methods (Truswell, 1992).

The in vivo method of measuring GI values for foods is relatively time consuming. Consequently, research has been conducted to determine whether in vitro enzymatic assays that estimate the likely rates of carbohydrate digestion and glucose absorption in the small intestine could be used instead of in vivo methodology as an easier and cheaper method of measuring GI values of foods. Some researchers have reported an association between in vitro measurements of carbohydrate digestion and GI values for foods (Jenkins et al, 1987; Ross et al, 1987; Englyst et al, 1999; Araya et al, 2002), and these results have led to assumptions that the laborious task of in vivo testing is no longer necessary for measuring GI values for foods. However, associations between in vivo and in vitro results have not been consistently found (Urooj & Puttaraj, 2000) and other physiological factors (gastrointestinal function, glucose tolerance, the rate of food consumption) and meal factors (physical form, other nutrients) can confound the relationship (Glycemic index and health, 2001). Therefore, at the present time, we would strongly advise against the use of any in vitro method for producing GI values for food labelling purposes.

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  1. Human Nutrition Unit, GO8, University of Sydney, NSW, Australia

    J Brand-Miller & S Holt

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  1. J Brand-Miller
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Brand-Miller, J., Holt, S. Testing the glycaemic index of foods: in vivo, not in vitro. Eur J Clin Nutr 58, 700–701 (2004). https://doi.org/10.1038/sj.ejcn.1601856

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